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Mysore Masala Dosa

Mysore masala dosa is famous breakfast dish in Karnataka state and they say Mysore masala dosa ia much better than ordinary masala dosa. Red chutney that is spread over the dosa is what makes the Mysore masala dosa unique from other masala dosa. The garlic flavour in the red chutney makes the masala dosa flavourful and delicious. Also, good amount of butter is added to this variety of masala dosa to make it crisp on outside, soft inside(I have cut down butter and added very little oil in health perspective :))

Ingredients for the dosa batter:

2 cups dosa rice

½ cup urad dal

½ cup cooked rice

¼ tsp methi seeds/fenugreek seeds

salt as required

water for grinding the batter

Ingredients for the potato palya/filling:

2 large potatoes, boiled

1/2 chopped onions

2 green chillies choppes

1 sprig curry leaves

½ black mustard seeds

¼ tspn urad dhal

¼ tspn channa dhal

½ or ⅔ tsp turmeric powder

a pinch of asafoetida

1 or 2 tbsp chopped coriander leaves

1 tbsp oil

salt as required

Ingredients for the red chutney:

2 tbsp roasted chana dal

4-5 garlic

2-4 dry red chilies, soaked in warm water for half hour

1 tsp tamarind ¼ cup onion, roughly chopped

salt as required

water

Directions:-Dosa batter:

Rinse the rice and urad dal in water for 3-4 times.

soak the rice, urad dal and fenugreek seeds in enough water for 4-5 hours.

Grind the rice, urad dal, methi seeds in wet grinder and add cooked rice to the mixture for grinding

Grind by adding little water time to time until the batter is smooth.

Take the dosa batter in a large bowl and mix salt.

Cover and leave it to ferment overnight.

Potato palya/filling:

Boil potaoes until they are fully cooked

Peel the skin out of fully cooked potatoes and chop into small pieces.

Heat oil in a kadai, add mustard seeds and wait till they crackle. Next add urad dhal and channa dhal and sauté until golden brown.